Colombia Huila - Naranjos

Grapefruit, red apple, plum

TOP LOT

Bag Weight	70 KG BAG
Harvest Season	2025/26
Status	Spot
Lot Number	P613878-3

Alameda, CA: 47 Bag(s)

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About This Coffee

San Agustín, located in the southern part of Huila at around 1,730 meters above sea level, is known not only for its rich archaeological heritage but also for the high quality of its coffee. In this temperate-climate, mountainous region, coffee is one of the main economic activities, cultivated on small high-altitude farms. The most common varieties are Caturra and other specialty types, processed carefully using techniques such as controlled fermentation and natural drying.Thanks to its privileged environment and the dedication of its producers, it is part of the Huila Coffee Denomination of Origin and is internationally recognized as a high-quality coffee.

This coffee is traditionally produced by small family farms in the surrounding area, with each stage of the process performed with care and dedication. The harvest is done manually, selecting only the ripe cherries. The beans are then depulped and undergo controlled fermentation for 26 to 36 hours, allowing for a more complex sensory profile to develop. Next, a traditional washing process is performed, optimizing water usage while ensuring the cleanliness of the beans. Finally, the coffee is naturally sun-dried for a period of 10 to 20 days, depending on climatic conditions. This artisanal process reflects not only the coffee-growing tradition of San Agustín but also the commitment of its families to deliver a high-quality coffee.

Country of Origin	Colombia
Region	Huila
Producer Type	Small Holder Farmers
Farm Name	Various producers
Processing	Washed
Processing Description	26-36hr fermentation, sun-dried on patios
Growing Altitude	1650m - 2000m

Harvest Season	2025/26
Bag Weight	70 KG BAG
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Variety	Castillo, Caturra, Colombia

History of Colombian Coffee

As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.

Growing Coffee in Colombia

Even though it’s been 4,000 years, the soil resulting from the last major eruption of Tolima is still considered “young soil,” filled with nutrients that are no longer found at the same levels in old soil. There is a long list of elements on offer in volcanic soil that are fading or absent in other soils, such as high levels of potassium and nitrogen. Also present is something called “Boron,” which arrived from outer space a long time ago, and is important to cell walls, the creation of enzymes, and the production of flowers and fruit, meaning Boron contributes to yield. Beyond the nutrients, the structure of volcanic soil is also beneficial to coffee growing. It can soak up and hold moisture while, at the same time, facilitate good drainage so water doesn’t pool, which is not good for coffee plant roots. Coffee plants like to take a drink, then take a break. Also, volcanic soils are usually found on an incline, which also helps with drainage.